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How To Cut A Chicken Breast Into Pieces?

There are several methods to learn how to cut a chicken breast into pieces. However, the most important is to know how to use a sharp knife to ensure a clean slice. It is best to cut the chicken breast against the grain, as this will help prevent tearing. Before cutting the chicken breast into pieces, it is best to freeze it for about an hour or so before cutting. This will make the process go faster and ensure a neat cut every time.

Chicken-breats

Place the chicken breast on the cutting board with the pointy end facing your wrist. With a sharp knife, cut across the chicken’s grain, the white muscle fibers in the meat. You should cut the chicken breast into five to seven thin strips, leaving the thick side intact. Once you’re done, you’re ready to begin cooking!

Chicken Breast Nutrition Facts

What Is Chicken Breast?

When a chicken is awake, the underside of the chicken is the breast. Each bird comes with two breasts. When a recipe calls for a chicken breast, it usually means half of it, not the whole thing (a whole breast being the two halves of a breast.) Breast and thigh cuts may include some sections of the chicken back. Chicken breasts are the most expensive component of the bird to buy since most people prefer the white flesh of the breast to the dark meat found elsewhere in the bird. There are skin-on and skin-off chicken breasts available and boneless and bone-in chicken breasts.

Because you have to pay for the extra labor and everything you get is lovely, skinless, and boneless, chicken breasts are the most expensive. Despite their increased price, boneless and skinless breasts usually cook dry and chewy. It’s recommended to buy meat with the skin on to prevent it from drying out during cooking; you may eliminate the skin later if you choose. Boneless, skinless chicken breasts, according to some chefs, have the texture, flavor, and appeal of tofu. Many of the flavor that would have gone out of the meat during cooking is preserved in the bones and skin. Even the most affluent chefs prefer to make their stocks with bones rather than boneless breasts because the flavor of the bones is superior.

How To Cut A Chicken Breast Into Pieces?

Chicken breasts are a favorite among healthy eaters since they are high in protein and low in fat. But, whether you’re tired of eating the same grilled breast every day or want to shorten the cooking time, cutting your chicken breasts into strips is a fun way to mix things up. Slice your strips with a knife if you want to be traditional, or use kitchen shears to be safe.

Method 1: Slicing Chicken With A Knife

CUTTING OF CHICKEN BREAST WITH KNIFE

  • Choose A Sharp Chef’s Knife That’s 8 to 10 inches (20 to 25 cm)

Because the knife won’t slip around as much if it’s sharp, you’ll be less likely to injure yourself. A longer knife will allow you to make smooth, clean cuts rather than needing to make multiple cuts as you would with a shorter knife. A chef’s knife is also strong enough to cut through flesh with minimal pressure.

An easy way to sharpen a knife is with a knife sharpener. Press the knife blade into the side labeled “coarse” and pull it towards you a couple of times, applying gentle pressure. Then pull it through the “fine” side.

Chef’s knives vary significantly in price based on quality and materials. Shop around at a kitchen store or an online retailer to pick one that you like, and that’s comfortable to hold.

  • Place The Chicken Breast On A Plate In The Freezer For 15 Minutes

Because chicken is very slick, freezing it before cutting it will help firm it up and make it simpler to handle. The breast does not need to be covered, and you can keep it in the container or remove it beforehand.

If you don’t want to wait for the chicken to get firm in the freezer, use a paper towel to pat the chicken dry before cutting. This won’t be as effective but will make the chicken a little less slippery.

  • Transfer The Chicken Breast To A Cutting Board

Remove the breast from the freezer and either slide it off the plate onto the cutting board or lift it and place it on the chopping board with your hands. Placing the breast in the center of the cutting board helps. It will stay on the cutting board rather than slipping off and perhaps contaminating the counter if it moves about.

If you use your hands to pick up the chicken and move it to the cutting board, don’t touch anything besides the cutting board, chicken, or knife. Raw chicken can have bacteria that you don’t want to spread around the kitchen. Use a separate cutting board for the chicken to avoid contaminating other food.

  • Debone The Chicken Breast Now If You Are Using A Bone-In Breast

Trim the ribs and breastbone with the knife, then gently pull the breast meat off the bone. Make sure the tendon at the bottom is also cut off.

  • Hold The Breast In Place With Your Non-Dominant Hand

Use whichever hand isn’t going to be cutting. Curl your fingers slightly under your knuckles and place your palm firmly on the piece of chicken. This keeps them from being cut by the knife while you’re slicing.

Buy a pair of cut-resistant gloves online or at a kitchen store if you’re prone to injury or don’t trust yourself with a razor-sharp knife. They’re composed of the same material as bulletproof vests so that they won’t cut your hands.

  • Slice, The Chicken Against The Grain

Cut across it instead of cutting parallel to the grain (the tiny white muscle fibers). Cut left to right if the grain runs up and down. Make a long stroke with your knife, dragging it cleanly through the breast.

Cutting against the grain makes your chicken more tender once it’s cooked.

  • Continue Cutting Uniform Strips Until You Finish The Breast

Make your strips as thin or as thick as possible, but make sure they’re all the same size to cook evenly. One chicken breast can generate anywhere from 5 to 7 strips, depending on the width of your strips.

Determine how wide you want your strips based on what you’re using them. Fajitas, for example, use thinner strips that are about 12 in (1.3 cm) wide, whereas fried chicken strips should be cut 1 to 2 in (2.5 to 5.1 cm) wide.

Method 2:Using Kitchen Shears

CUTTING OF CHICKEN BREAST

  • Choose A Pair Of Detachable Kitchen Shears

Kitchen scissors are sharper and more durable than conventional scissors, allowing them to cut through anything from meat to bone. Look for a pair that can be removed (they may also be labeled as “2-piece”). You may separate the two halves of this sort of scissor to clean between the blades.

Most kitchen shears cost between $10 and $20. Purchase them at a kitchen store or from an online retailer.

  • Place The Raw Chicken Breast In The Center Of A Cutting Board

Even if you can cut your chicken breast while holding it in the air, it’s not a good idea. Putting the breast on a cutting board provides you with more control and allows you to make straighter cuts.

Another option is to cut the chicken in the pan that you’ll cook it in. Since you are using scissors instead of a knife, you don’t have to worry about cutting into the pan, and it makes for one less dish to clean up.

  • Debone The Breast First Before Cutting It Into Strips

Make small slices around the ribs and breastbone, then pull the meat away from the bone with your fingertips. The white tendon should then be cut off.

  • Find The Grain Of The Breast And Position The Blade Of The Shears Across It

The tiny white muscle fibers that run through the chicken breast are the grain. You’ll cut in the opposite direction from the grain, crossing it rather than following it.

Cutting with the grain makes chicken chewier and more challenging.

  • Cut Even-Sized Strips With The Shears, Running The Blade Along with The Board

While cutting through the breast with the shears, use your non-dominant hand to hold the bird in place on the cutting board. As you cut, lightly graze the cutting board to help the shears cut through the meat in a straight line.

Depending on the size of the breast, you may need to cut many strips per strip. Make incremental cuts to get through the breast instead of doing it all in one cut if the breast is thick.

What Are The Health Benefits Of Chicken Breast?

The low-fat protein in the chicken breast can give a lot of essential benefits, making it an excellent addition to a range of diets.

  • According to experts and doctors, a diet high in animal protein reduces bone density and increases the risk of shattered bones. On the other hand, the protein appears to work in tandem with calcium to protect the bones, according to a newer study.
  • Protein makes you feel full, which can help you prevent overeating and reduce cravings for food. A tiny study of overweight men on low-calorie diets found that those who ate more protein had “improved appetite control and satiety.”
  • Chicken breast is an excellent source of protein for weight loss, so it is commonly recommended. A weight-loss diet plan should include a variety of protein-rich foods to aid weight loss. Because the chicken breast is high in protein, it will keep you full for an extended period.
  • Chicken breast has a high protein content, with 18 grams of protein per 100 grams of chicken breast. Protein is required for the growth of strong muscles and the prevention of muscle loss. One gram is recommended for a daily protein intake, and chicken breast would suffice.

Conclusion

Place the chicken breast on the cutting board with the flat side down, and hold it securely with your non-cutting hand. Then, it would help if you started cutting the chicken breast lengthwise. Then, it would help if you made a crosswise cut with the knife while avoiding the bone. If you don’t have a sharp knife, you can buy one online. This method will help you cut the meat without damaging it.

Once you’ve decided on a size, you can start by cutting the chicken breast in strips. The first step is to hold the chicken breast in your non-cutting hand. Then, use your non-cutting hand to push it down into the cutting board. As you cut down, make sure to cut the chicken breast against the grain. The grain is the white muscle fibers in the meat, and it is essential to carefully cut the meat against the grain to prevent it from crumbling.